Medicated food product.



IRA D. ODLE, 0F GAINESVILLE, FLORIDA MEDICA'IED FOOD PRODUCT.

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N 0 Drawing.

To all whom it may concern Be it known that I, IRA D. ODLn, citizen ofthe United States, residing at Gainesville, in the county of Alachua andState of Florida, have invented certain new and useful Improvements inMedicated Food Prodnets; and I do hereby declare the following to be afull, clear, and exact description of the invention, such as will enableothers skilled in the art to which it appertains to make and use thesame.

My invention relates to medicated food products or palatabletherapeutical preparations, its prime object being to provide apalatable and readily stored medium for introducing bacteria into thehuman system.

It has long been known that certain bacilli when introduced through thestomach will propagate within the digestive organs of the body and willact as germicides for destroying the toxins tending to produce digestivedisorders. Such a therapeutic action has been particularly noted inconnection with lactic acid bacilli, such as the Bacillus Bulgam'cusstudied by Professor Metchnikoif, which readily propagates in thealimentary tracts and acts as an effective germicide for preventingauto-intoxication and the like. Such-bacilli have heretofore beenintroduced into the system as constituents of liquids of the order ofbutter-milk, the preparation of which liquids required conditions notalways available, and which liquids could be kept only for very limitedperiods of time. Moreover, the liquids thus prepared are not palatableto those who have'no fondness for the taste of butter-milk and will notpermit of being flavored to suit various tastes.

The prime objects of :my invention are to provide a food product whichwill act as a carrier for introducingl digestive tracts of t easily bestored and ke t for a considerable length of time, and which ma bevaried in flavoring so as to make it pa atable to persons of widelyvarying tastes. Q I accomplish these objects primarily by mixln asuitably concentrated culture of the desired bacilli with cream andfreezing the mixture after the customary manner to make ice cream, whichice cream may be suitably flavored either before or after the freezinprocess.

In carrying out my invention, preferably start with a pure culture whichmay be obtained on the market in liquid form, or

Specification of Letters Patent.

such bacilli into the e body, which may Patented Dec. 8, 1914.

Application filed June 18, 1914. Serial No. 845,793.

one quart of sterile skimmed (or practically fat free) milk at atemperature of approximately 37 (1., the incubating being continueduntil an acid value of to 4 per cent. is reached. The liquid is thenmixed with at least as large a quantity of sterile, fat free milk, afterwhich it is incubated again until it shows an acid value between 2.8 and3, the acidity being readily determined by titrating a sample of theliquid with sodium hydroxid, preferably using a normal solution. Whenthe culture liquid has reached this desired degree of acidity, it iscooled to a temperature of from 5 to 0 degrees C., at which temperaturethe liquid may be kept as a stock culture. However, if this stocksolution is kept for some time, it should be tested frequently as acheck on the gradual decrease of its bacterial content, which latter canbe restored to its proper value by adding sterile and substantially fatfree milk and again incubating. I preferablyuse five gallon tanks forthe storage for the stock solution, as I have found them moresatisfactory than tanks of larger size. The tank used should preferablybe e nipped with means for stirring the liqui to effect a uniformdistribution of the bacteria and it should have a faucet at the bottomfor enablin the liquid to be drawn off as neede The stirring may beeffected by supporting the entire tank in such a manner that it may beswung or churned back and forth. As the final step in preparing mymedicated food product, I add the stock culture (prepared as above) topasteurized cream,

and thereupon freeze the cream after the usual manner to produce icecream. The proportions of the. asteurized cream and the standard stock011 ture may be varied according to the bacterial contentdesired in theresultin product; that is to say, one volume of t e stock culture may beadded to from 1 to 20 volumes of the cream. If the ro p ortion of stockculture to the cream is resatively large, some of the flavors commonlyuse with ice cream (any of WhlOh flavors may be added before thecream'admixed with the stock culture is frozen) may not eliminate theacid taste. In this case, I preferably add a small amount of 11me toneutralize the acid, although I have found that this usually will not benecessary when medium for their growth. lit will be evident that byvarying the flavor used in the manufacture of the ice cream, or byadding suitable flavoring matter to the ice cream when it is beingserved, the taste can be varied so as to make my food product palatableto practically everyone. lit will also'be evident that other bacteriabesides the Bulgarian lactic acid bacilli above mentioned may be usedand that the preparation may be varied in numerous details withoutdepartirig from the spirit of my invention. For example, the incubatingof the original culture may be done at a somewhat higher temperature,

although I prefer not to have this temperature exceed 40 C. It will alsobe evident that if any putrefactive bacteria should be present in thecream to which the stock culture is added, the lactic acid formed duringthe incubation of the stock culture will act as a germicide to preventtheir development. Consequently, there will be no danger of thepropagation of such bacteria as streptococci, which grow better at lowtemperatures than at a high temperature and which must, therefore, bechecked by a germicide, the efi'ect' of which latter will not bedetrimental when taken into the body. Consequently; my inventionsimultaneously provides a check for impurities in the cream (althoughthe latter is preferably pasteurized before being mixed with the stockculture) and also provides a germicide which will readily become activewithin the digestive tracts of a person eating this palatable foodproduct.

While I have described my food product as comprising a culture-laden icecream, it will be evident that other frozen confections (such assherbets or water-ices) may be similarly medicated by mixing a cultureof bacteria with the ingredients thereof before 2. The medicated foodprpduct comprising a frozen confection containing a culture of bacteriaand a suiiicient quantity of lime for approximately neutralizing theacidity -of said culture, the said culture and lime being mixed with theingredients of the confection before the freezing of the latter.

3. The medicated food product comprising ice cream made by freezingcream admixed with a culture of lactic acid bacilli.

4. The medicated food product comprising'ice cream made by freezingcream admixed with a culture of lactic acid bacilli, and with asufficient quantity of lime for neutralizing the acidity of the saidculture.

I 5. The medicated food product comprising ice cream cbntaining adormant culture of lactic acid bacilli capable of being propagated inthe cream to which the said ice cream is molten by the body warmth ofthe eater of the ice cream.

6. The medicated food product made by incubating bacteriain'substantially fat free milk to an acidity not exceeding about fourper cent, mixing the resulting culture with additional fat free milk,incubating the mixture, stirring the said mixture into at least as largea volume of cream, and thereafter /freezing the resulting mixture.

7. The medicated food product made by incubating lactic acid bacilli ina gradually increased quantity of substantially fat free milk, mixingthe resulting culture with cream, and thereafter freezing the saidmixture.

In testimony whereof I have signed my name in presenceflof twosubscribing witnesses...

4, Y nae. nonnn.

Witnesses R. lit. 'SEMJEBS,

G. A. Manrmr.

